Recipes

Bread Pudding

3/4 - package King's Hawaiian Sweet Bread white rolls
3/4 - package King's Hawaiian Honey Wheat rolls

1 - stick real butter
1 3/4 - Cup sugar (we use raw sugar)
4 - eggs
Milk
2 - teaspoons Mexican vanilla
1/2 - teaspoon Mace

1 - bottle San Saba Pecan Company's Peach, Pecan, and Amaretto sauce

Set oven at 350 degrees. Grease a rectangular cake pan. I use the kind that has a snap-on plastic lid.

It's best if the bread is slightly stale. In a large mixing bowl, break up the rolls into small pieces.

Wisk the eggs until well beaten, then set aside.

In a 2 quart saucepan, melt the stick of butter along with the sugar and about a couple cups of milk, stirring frequently. When it is all melted and combined, stir in the eggs a little at a time. Set off the burner and add vanilla and mace. Then stir in more milk until the saucepan is about 3/4 full.

Pour over the bread and stir until all the bread is thoroughly saturated. Transfer the mixture to the prepared cake pan. Bake about 35 minutes or until lightly browned on top.

Remove from oven and let cool for 30 minutes.

Empty bottle of sauce onto top of cake and spread until all the top of the bread pudding is glazed. Can server 20 or more people, according to how you cut it.


Lena’s Cornbread

Combine and stir together:

2/3 Cup white corn meal
1 1/3 Cup unbleached flour
1/3 Cup raw sugar
1 teaspoon sea salt
4 rounded teaspoons baking powder

In mixing bowl, mix together well:

1 Cup milk
2 Eggs
1/3 Cup oil

Stir dry ingredients into liquids.

Bake at 375◦ for about 15 minutes if making muffins. Can also pour into square cake pan and bake.


Potato Chip Cookies

1 Cup butter
1 1/4 Cup unbleached flour
1 Cup crushed potato chips
½ Cup sugar
½ Cup chopped pecans

Cream butter and sugar. Add flour. Stir in potato chips and nuts. Drop by teaspoons onto greased cookie sheet. Bake at 350 degrees, 8-10 minutes. Let stay on cookie sheet to cool. Sprinkle with powdered sugar.


Lena's Chicken and Spanish Rice Casserole
(James and I have to watch sodium. This recipe is a good way to get a lot of flavor without much sodium.)

2 -Cups uncooked brown rice (not instant)
2 - jars Clint's Texas Salsa ( I use mild. You can use which you prefer.)
1/2 cooked chicken, chopped into medium sized pieces
Grated Colby Jack cheese

I cook a whole chicken in the crock pot until tender, then remove the meat and save the broth for other dishes. I will use 1/2 the chicken at a time and freeze the other half for later.

Cook the rice according to the package directions. While this is cooking grease two casserole dishes. (I use cooking spray.)

When the rice is done, pour into large mixing bowl. Add chicken. Then pour both bottles of salsa over all this. Stir well.

Transfer into casserole dishes and bake at 350 for 35 minutes.

Remove from oven and top with grated cheese. Return to oven for 10 minutes.

For James and me, I let one casserole cool and freeze it for later.


Beef Taco Spanish Rice Casserole


8 cups cooked rice
1 pound ground beef
1 envelope taco seasoning
½ cup water
3 cups chunky salsa (I use mild. You can use whatever strength you like.)
Grated CoJack cheese

Brown ground beef. Stir in taco seasoning and water. Let simmer for 5 minutes.

In a large bowl combine rice, meat mixture, and salsa. Stir well.

Divide into two casserole dishes. Top with grated cheese. Microwave for ten minutes.

With the one I plan to freeze, I leave the cheese off. After I thaw it to use it, I add the cheese and microwave.

Voila! Two different dinners in one.

Shells and Cheese to the Max
1 – package Velveeta Shells & Cheese
1 – pound lean ground beef
1 – envelope taco seasoning (I used the Taco Bell brand.)
½ - cup water
1 – 8 ounce package sour cream
Grated cheese
¾ - cup salsa (I used mild, but you could use the hotter if you want.)
Crushed tortilla chips
Set oven to 350 degrees.
Prepare the Shells & Cheese according to package directions.
While it cooks, brown ground beef. When the meat is done, add the taco seasoning and water and simmer at least 5 minutes.
When Shells and Cheese are completely prepared, stir in the sour cream. In an 8 inch casserole dish, make a layer with half the Shells and Cheese. Top with the meat mixture. Sprinkle grated cheese over this layer, then top with the rest of the Shells and Cheese. Spread salsa over that. Bake for 20 minutes. Top with more grated cheese and tortilla chips. Bake an additional 15 minutes.
This is good the first day, but even better the next day. Enjoy!